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19Ingredients
20Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 cups chopped kale
- 2 tsp. olive oil
- 1/8 tsp. salt
- 2 cups broccoli (chopped)
- 1/2 cup sliced almonds
- 1/2 cup cheese (optional, cheddar or feta work great here!)
- 1/2 cup shredded carrots
- 1/4 cup diced red onion
- 1/4 cup sunflower seeds
- 1/4 cup cranberries
- 1/4 cup olive oil
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. red wine vinegar
- 1 Tbsp. Dijon mustard
- 1 clove garlic (minced)
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- 1 tsp. honey (or sugar adjust + add to taste)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol15mg5% |
Sodium340mg14% |
Potassium390mg11% |
Protein10g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A60% |
Vitamin C80% |
Calcium20% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Candice Smith 4 years ago
Absolutely love this salad! I do however, make a few alterations since I am trying to eat a low-lectin, low-sugar, and dairy-free diet. I simply omit the cranberries, sunflower seeds and cheese, and instead add two cooked and cubed sweet potatoes. For lectin-free, use blanched almonds or pecans. Also, the dressing is wonderful! I always make a double batch so I have extra to add if needed, otherwise I use it on salads during the week.